The idea that they were eating the green and unripe grain first and that they gradually learned how to process the ripe grains into malt and malt sugars is his idea. Not mine. It's a new aspect to our investigation of how the art and craft of making malt and ale from the grain began.
I submitted my M.Phil thesis "Barley, Malt and Ale in the Neolithic" to the University of Manchester in 1999. It was published in 2004, by invitation, as a BAR (British Archaeological Report S1213) and is now out of print. I've heard that the BAR publishing people are in the process of reprinting some of the old ones, mine included. I look forward to that.
We stand on the shoulders of giants. Here's some of the inspiration for my research: the Braidwood "Bread/Beer debate in the 1950s and his team's extensive excavations in the hilly flanks of the Zagros mountains. Also, the excellent paper on 'Bread and Beer: the early use of cereals in the human diet' by Katz and Voigt (1986) and an article published in Archaeology in 1991 by Katz and Maytag "Brewing an Ancient Beer". Delwen Samuel's recreation of an ancient Egyptian beer made the news in 1996 and this was another reason why I began investigating the topic of ancient beer brewing techniques.
I particularly like John Tyndall's investigations and remarks on fermentation and the brewing process. His work continued the research of Louis Pasteur. The explanations of the biochemistry of the malting and brewing processes by Dave Line were invaluable.
Sometimes people tell me that I should write a book. I already have. I've also been told that many people only read the introduction and the conclusion of academic publications. So here, for your interest and enjoyment, is something I wrote earlier: